Recipes

July 27th, 2018

Paleo Banana Carrot Breakfast Muffins

Who doesn’t love a good muffin?… but they often leave us feeling tired and grumpy (at least for me!).

So I made a solution here that won’t leave you feeling totally wiped- and they don’t taste like cardboard either 😉

The key to this recipe is that I used almond flour instead of wheat flour; so they’re gluten free,  and the almond flour is a more energizing source of fuel as it doesn’t spike blood sugar- and burns more slowly. You can also use tiger nut flour instead of the almond flour- they’re pretty good that way too. The grated carrot and mashed banana also help to add moisture and taste!

As sweetener, instead of using cane sugar, I used honey for a little sweetness (but didn’t need much!). I love honey because it contains anti-bacterial and anti-viral properties and it’s concentrated so you don’t need a lot of it.

Make these yummy muffins to have with your favorite breakfast protein (like turkey sausage or eggs) this holiday season (or anytime) – and feel energized all day!

Paleo Banana Carrot Breakfast Muffins

Prep time: 10 minutes

Total time: 30-40 minutes

Makes: 10-12 muffins

Ingredients:

Dry ingredients:

  • 1 1/4 cups almond flour
  • 1 tsp baking powder
  • Dash cinnamon
  • Dash salt
  • 1/2 tsp all spice

Wet ingredients:

  • 3 eggs- beaten
  • 2 bananas, mashed
  • 3 Tbsp honey
  • 3 Tbsp coconut oil
  • 1 tsp vanilla extract
  • (optional) 1/2-1 cup juice pulp (beet or carrot is best!)

Ingredients to fold in:

  • 3/4 cup grated carrot
  • 3-4 Tbsp walnut pieces and halves

Directions:

  1. Preheat the oven to 350 degrees fahrenheit and line with paper or silicone liners a muffin pan or grease (with coconut oil) a muffin tray.
  2. In a mixing bowl, combine the dry ingredients and set aside.
  3. In another mixing bowl combine the wet ingredients until thoroughly mixed and then pour on top of the dry ingredients and mix together.
  4. Fold in shredded carrot and walnuts to the batter.
  5. Pour batter into muffin pan and place the pan into the oven.
  6. Bake for 20-22 minutes or until a tooth pick comes out completely clean.
  7. Allow the muffins to cool before serving.
  8. Enjoy!

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